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Easy Lemon Cake

A delightful and easy-to-make lemon cake bursting with fresh flavors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 3 large eggs, room temperature Use room temperature for best results.
  • 1/2 cup honey or maple syrup Adjust sweetness to taste.
  • 1/4 cup melted coconut oil or unsalted butter
  • 2 tablespoons zest of 2 large lemons Approximately.
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
Dry ingredients
  • 1 1/2 cups all-purpose flour Can substitute with almond flour for gluten-free.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix the Greek yogurt, eggs, honey or maple syrup, melted coconut oil or butter, lemon zest, lemon juice, and vanilla extract until smooth.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mix, stirring just until combined.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a more pronounced lemon flavor, consider adding more zest or using fresh lemons for your juice. Avoid overmixing the batter to ensure the cake stays tender and light.